I blog about the food where I'm from, the food where I'm at now and the food I want to taste in the future. This blog reflects all things I love, food and life. I hope you enjoy my journey as a Texan turned Londoner.

Monday, 3 June 2013

Duck Leg and Pak Choi Fried Rice

I have posted a recipe for cauliflower fried rice which turned out pretty good but I wanted to try with actual rice. I had some duck legs and pak choi which is in season (Spring/Early Summer) and I decided to roast the legs off and make duck fried rice. You can use any meat you’d like for this as well as various vegetables. I will use this as a template to discover new flavours when making fried rice. It is my strong recommendation to use cold white rice that's been cooked prior. Leftover rice is ideal.

Ingredients:

1-2c cooked white rice (2 cups serves 4)

100g mushrooms of your choice
2 duck legs (Roasted; see below)

1 pepper
1 carrot

1 medium onion

1-2 garlic cloves

1 large head of pak choi (you can also use 4 of the smaller bulbs)

2 eggs whisked

½ c. frozen peas

¼ c. soy sauce

2 tbsp. Thai sweet chilli sauce

4 tbsp. oil

Spring onions, coriander (optional garnish)

Roast the Duck Legs:
In a 200C oven, salt and pepper the legs and roast for about 45 min to 1hr depending on size, to test doneness yank on the leg and if it pulls off easily it's done.
When done remove from oven and let cool about 15 minutes, and tear off all meat and set aside.

To start:

Make sure that your rice cooked and cold.

Chop mushrooms, peppers, carrot, onions, set aside.

Dice garlic, and slice pak choi in thin slices.

Mix up soy sauce with Thai sauce and set aside.

To cook:

In a large pan or wok heat 2 tbsp oil until hot, add peppers, carrot, mushrooms, and onions.

Stir-fry until fragrant and starting to get tender about 5 mins.

Add the rice and stir to combine breaking down any clumps.

Add soy sauce and chilli sauce mixture, mix thoroughly.

When rice is heated through push all of the rice mixture to the side.

In the empty spot heat the remaining 2tbsp. of oil, when hot add the egg and scramble for about 2 minutes until nearly set.

Next combine the rice with the scrambled egg, add the garlic, peas and pak choi.

Stir continuously until the pak choi is tender and wilted.

Optional to garnish with spring onions and coriander leaves.

Serve immediately! Enjoy!

*Note: If you are going to use another type of meat, you can either cook it ahead of time (ie using leftover meats etc.) or if using raw meat, I would fry it with the vegetables and make sure it's cooked thoroughly before continuing with adding the rice.